Taco Asylum, specializing in adventurous, gourmet tacos and craft beer, today announced the appointment of Executive Chef Carlos Anthony, an exciting young chef who has earned his culinary credentials at acclaimed San Diego restaurant Searsucker and the Michelin-starred Redd’s in Napa Valley. Chef Anthony’s new menu, which goes on sale today, marks the return of the original 6″ tortilla, and offers existing fans the same adventurous style they love while broadening the appeal for new guests with more approachable options.
The new menu of tacos and sides will be celebrated with a free classic taco of your choice on Thursday, July 25 and Friday, July 26 for the first 50 guests.
Raised in Tucson, Arizona, Chef Anthony’s culinary career began as a small child helping his mother and grandmother prepare meals in their Hispanic household. His goals were to add authenticity to the menu items by incorporating traditional cooking methods and techniques, while building on the inventive style of cuisine that put Taco Asylum on the map when it opened in January 2011.
The new menu includes 11 specialty tacos served on a 6″ flour tortilla, four classic-style tacos served on a 6″ corn tortilla, vegetarian tacos served on a 6″ flour tortilla and several side dishes, all made with a variety of sauces and salsas made from scratch. Specialty tacos are priced from $4.00 to $7.00 and includeBanh Mi,Duck Moleand theShrimp Pad Thai.Classic tacos are priced from $3.75 to $4.75 and are served on a 6″ corn tortilla.Varieties, which includePollo,Carne Asada,Craft Beer-Battered Fish,andCarnitas,are served with their own distinctive salsa and a lime wedge. Four vegetarian tacos join the line up including theSpring Roll Tacowith fried avocado, sprout, carrot, cucumber, cabbage, soy and sweet chili sauce.
Additionally, Chef Anthony will prepare rotating specials that incorporate exotic proteins and specialty ingredients that he procures in limited quantities. The first special will feature all the best parts of the pig in a pan-searedHead Cheese Tacolaced with a blackberry-cabernet salsa, Stilton cheese and Dijon.
With a new Executive Chef and General Manager, the revamp of the Taco Asylum experience is well underwayfollowing a change in ownership in May 2014 when Ace Patel went from partial to sole owner of the restaurant.
A sample of new sides includeNachos Borachosoffered witha choice of tortilla or potato chip and toppedwith red ale chili queso, guacamole and sour cream;Brave Potatoes, a tribute to a signature dish from Spain,andCorn off the Cobwith fire-roasted bell pepper, onion and garlic.Desserts are new to the Taco Asylum menu and includeChurro Bitesrolled in cinnamon and sugar with dulce de leche, andDessert Nachosmade with tortilla chips dusted in cinnamon, chili, sugar and orange zest, and drizzled in a creamy anglaise of Mexican hot chocolate and red chili.
The Taco Asylum menu is complimented by a craft beer selection, which includes six tap handles and rotates regularly to includesome of the most highly allocated brews from around the country, and a large selection of canned beers. Sodas anddaily-prepared aqua frescas, flavored lemonades and iced teas help put out the heat from the restaurant’s housemade specialty hot sauces.